For some reason, toast every morning no longer works and I’ve been preparing “more exciting” meals ahead of time.

Except I don’t want to be prepping breakfast and lunch every night for the next day.

I want my poached eggs and I want to eat them too!

Ok, poached eggs aren’t really a possibility but I’ve come up with a number of other breakfasts that can be made ahead of time and then frozen so that they can be enjoyed any morning! Breakfasts that come from the freezer, but not the store!

Here is a list of my favorite breakfast items that can be made, frozen and then saved for a later date!

I had no idea what she sang, did, etc. but I knew it had to be a good show and I was really excited for it.

The Hollywood Bowl is an LA institution and for good reason – you picnic, drink wine out of plastic (we have fancy plastic wine glasses), laugh with friends and see a show under the stars.

We were meeting up with some friends before the show started and I found a picnic-friendly pressed sandwich from Martha and knew it would be the perfect thing to bring. A pressed sandwich is essentially a smushed sandwich. You scoop out the middle of a flat loaf of bread like ciabatta, fill it with an array of delicious fillings and press is together with a weight. (Or in my case a full water pitcher).

The sandwich was delicious and flavorful, the show was very entertaining and I learned that Liza is Judy Garland’s daughter…horrifying everyone around me when I fessed up to my lack of pop culture knowledge.

Italian Pressed Sandwich

by Emily Dingmann

Cook Time: 15 minutes

Keywords: bread entree sandwich summer

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Ingredients (6-8 servings)

1 loaf ciabatta bread

4 oz olive tapenade

4 oz goat cheese

4 oz marinated artichokes, chopped

6 oz roasted red peppers, chopped

4 oz prosciutto

4 oz salami

olive oil, balsamic vinegar, salt, pepper

Instructions

Slice loaf of bread down the middle horizontally.

Scoop out middle of loaf.

Spread tapenade and goat cheese on the bottom side of bread, topping with artichokes, peppers, prosciutto and salami.

Season top of loaf with olive oil, balsamic, salt and pepper.

Wrap in aluminum foil and weight sandwich down with a brick, cans, etc.

Hi, I’m Emily

I spend my days working to ensure that low-income families have enough nutritious food and my nights doing the same, but for my family. I love playing in the kitchen, creating simple, fresh and nutritious meals. My husband and I live in LA (via Wisconsin) and are new-ish parents to one-year-old baby girl, Demi! Read More…